Vegan Vegetarian Gyoza

Delight in the flavors of this Vegan Vegetarian Gyoza recipe, a plant-based twist on the classic Japanese dumpling! Packed with a colorful medley of cabbage, carrots, shiitake mushrooms, and protein-rich tofu, these crispy-bottomed bites are bursting with umami goodness. Seasoned with sesame oil, garlic, and ginger, and encased in tender vegan gyoza wrappers, they’re pan-fried to golden perfection before being steamed to achieve just the right texture. Perfect as an appetizer, snack, or centerpiece for your next dinner party, serve these gyoza piping hot with a tangy soy-vinegar dipping sauce. Quick and easy to make, this recipe is ideal for vegans, vegetarians, or anyone looking for a healthier take on an Asian-inspired favorite.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups cabbage
• 1 cup carrots
• 1 cup shiitake mushrooms
• 3 stalks scallions
• 1 tablespoon ginger
• 2 cloves garlic
• 1 cup tofu
• 2 tablespoons soy sauce (gluten-free if needed)
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch
• 0.5 teaspoon salt
• 0.25 teaspoon pepper
• 30 pieces vegan gyoza wrappers
• 2 tablespoons neutral cooking oil (e.g., vegetable oil)
• 0.25 cup water

Directions

Step 1

Finely chop the cabbage, carrots, and shiitake mushrooms. Mince the scallions, ginger, and garlic.

Step 2

Drain the tofu and crumble it into small pieces using a fork.

Step 3

Heat sesame oil in a pan over medium heat. Sauté the ginger and garlic for 1 minute until fragrant.

Step 4

Add the cabbage, carrots, shiitake mushrooms, and scallions to the pan. Cook for 5-7 minutes, stirring, until the vegetables are softened.

Step 5

Stir in the crumbled tofu, soy sauce, salt, and pepper. Cook for another 2-3 minutes, then sprinkle cornstarch over the mixture and stir to combine. Remove from heat and let the filling cool slightly.

Step 6

Prepare a workspace with the vegan gyoza wrappers, a small bowl of water, and the vegetable filling.

Step 7

Place a wrapper in the palm of your hand. Add about 1 teaspoon of filling to the center of the wrapper.

Step 8

Dip your finger in water and run it along the edge of the wrapper. Fold the wrapper in half and press the edges together, pleating the one side to seal the gyoza.

Step 9

Repeat the process with the remaining wrappers and filling, keeping completed gyoza covered with a damp towel to prevent drying.

Step 10

Heat 2 tablespoons of neutral cooking oil in a large non-stick pan over medium heat.

Step 11

Place the gyoza, flat-side down, into the pan. Cook for 2-3 minutes or until the bottoms are golden brown.

Step 12

Carefully pour 1/4 cup of water into the pan and immediately cover with a lid. Steam the gyoza for 5-6 minutes or until the water has evaporated.

Step 13

Remove the lid and cook for another 1-2 minutes to crisp up the bottoms.

Step 14

Serve hot with your favorite dipping sauce, such as soy sauce mixed with a splash of rice vinegar and a few drops of chili oil.

Nutrition Facts

Serving size	(1403.5g)

Amount per serving	% Daily Value*
Calories	2087.7

Total Fat 77.6g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 6.0g
Cholesterol 0mg	0%
Sodium 4848.3mg	0%
Total Carbohydrate 286.5g	0%
Dietary Fiber 31.6g	0%
Total Sugars 15.7g
Protein 75.7g	0%

Vitamin D 12.6IU	0%
Calcium 1054.2mg	0%
Iron 21.4mg	0%
Potassium 2140.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.5%

Protein: 14.1%

Carbs: 53.4%